Directions

2Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat.

3Pour mixture into four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.

5When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Top with Raspberry Sauce.

Expert Tips

Italian for “cooked cream,” panna cotta is an unbaked egg-free custard with a silky, light texture. If you don’t want to unmold the ramekins, pour the custard into 4 parfait glasses instead.

Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet.